ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1626160
Effects of enhanced application of Bacillus halotolerans on the microbial community and volatile components of high-temperature daqu
Provisionally accepted
- 1Fuyang normal university, Fuyang, China
- 2Shaanxi University of Science and Technology, Xi'an, China
- 3Shaanxi, Xi'an, China
- 4Fuyang Instiute of Technology, Fuyang, China
- 5Anhui WenWang Brewery Co., Ltd., Fuyang, China
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Daqu plays a crucial role in baijiu fermentation as an important fermentation and saccharifying starter. To evaluate the effect of the fortification strains (inoculated with Bacillus halotolerans) on high-temperature daqu (HTD), the physicochemical properties, microbial community, and volatile components (VOCs) of HTD were analyzed. The results showed that the acidity, saccharification power, and fermentation of the fortified HTD were higher than those of traditional HTD. In general, fortification with B. halotolerans had an important effect on bacterial diversity, with an increasing relative abundance of Bacillus, but had little effect on fungal diversity in HTD. Furthermore, the relative abundances of Firmicutes, Bacillus, Ascomycota, and Blumeria differed significantly after fortification. The contents of certain VOCs, such as alcohols and esters, were improved compared to their contents in traditional HTD at the end of fermentation, indicating that the bioturbation of fortified daqu is feasible for flavor metabolism via interspecies interactions of functional microbiota in the fermentation of daqu. The effects of physicochemical properties on the composition and function of bacterial flora were greater than those of fungal flora, and fungal flora had greater effects than bacterial flora on VOCs. In summary, fortification with B. halotolerans controlled the microbial metabolism by changing the groups and abundance of some microorganisms and promoting the production of certain VOCs, which also affected the physicochemical properties of HTD. These results will be helpful in promoting and providing ideas for the application of functional strains in daqu fermentation.
Keywords: high-temperature daqu (HTD), fortification, microbial community, Bacillus, volatile components (VOCs)
Received: 10 May 2025; Accepted: 16 Jun 2025.
Copyright: © 2025 Cheng, Guo, Xue, Jiang, Chang and Chen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Wei Cheng, Fuyang normal university, Fuyang, China
Qiang Chang, Anhui WenWang Brewery Co., Ltd., Fuyang, China
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